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Paleo Lamb Stew

Paleo Lamb Stew


  • 2 pounds boneless lamb meat, cubed {your butcher should sell or prepare this for you}
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons extra virgin coconut oil
  • 1 medium yellow onion, diced
  • 8 - 10 baby carrots, diced
  • 2 whole celery stalks, diced
  • 3 cloves garlic, minced
  • 1 28 ounce can diced tomatoes
  • 1 cup red wine
  • 1 bay leaf
  • Fresh parsley, chopped for topping


  1. Place the lamb in a glass bowl and toss with the salt, pepper, cinnamon, and nutmeg. Cover and place in refrigerator for up to 24 hours.
  2. Bring lamb out of fridge at least 15 minutes before you plan on cooking.
  3. In a Dutch oven, heat the coconut oil over medium heat.
  4. Add pieces of lamb and brown on all sides. Depending on the size of your pan, you may have to work in batches.
  5. When all of the meat is browned, add the onion, carrots, celery and garlic. Cook for about five minutes, stirring often, until vegetables start to soften.
  6. Add the tomatoes, wine and bay leaf, and stir.
  7. When mixture begins to bubble, reduce the heat to low and cover.
  8. Cook for 2 hours, or until meat falls apart when tested with a fork.
  9. Serve topped with fresh chopped parsley.


  • Recipe provided by Amy Stafford of A Healthy Life for Me.

Nutrition Information

Per serving: 439 kcal cal., 19 g fat (11 g sat. fat), 937 mg sodium, 5 g fiber, 9 g sugar, 48 g pro.. Percent Daily Values are based on a 2,000 calorie diet


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